Penne With Chicken Broccoli Casserole Recipes

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook pasta al dente according to package directions adding the broccoli into the cooking water during the last 2 minutes. Drain well.
• Meanwhile, combine all sauce ingredients in a small bowl.
• Stir together broccoli and pasta, sauce, and chicken. Place in a greased 2 qt casserole dish.
• Combine topping ingredients and sprinkle over casserole.
• Bake 35 minutes or until bubbly and cheese lightly browned.

PENNE WITH CHICKEN & BROCCOLI CASSEROLE

Steps:

• Spray or grease a 13 x 9 pan. In a bowl, mix the pasta, chicken, broccoli, Alfredo sauce & one bag of the cheese. Gently stir until blended. Dump into baking pan. Sprinkle the remaining bag of cheese over the top. Bake at 350 degrees for about 10 minutes or until cheese melts.

CHICKEN PENNE CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer., In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes. , Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers. , Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

CHEESY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

BAKED PENNE WITH CHICKEN, BROCCOLI & SMOKED MOZZARELLA RECIPE - (4.4/5)

Steps:

• In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside. Preheat the oven to 400°F and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1 to 2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside. Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6 to 7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella. Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

CHICKEN, BROCCOLI, & PENNE CASSEROLE

Steps:

• In a food processor, pulse the bread, 2 cloves of minced garlic, ½ cup of Asiago cheese and melted butter until coarsely ground. Set aside. Preheat the oven to 400℉ (200℃). Bring 4 quarts water to the boil in large pot. Add 1 tablespoon salt and the pasta to boiling water and cook until nearly tender but still slightly firm. Drain in colander and rinse under cold water until cool. Melt the remaining butter in empty pot over medium heat. Cook onion until softened, about 5 minutes. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. Slowly whisk in milk and broth and bring to boil. Add chicken and simmer until no longer pink, about 5 minutes. Off heat, stir in remaining cheese until melted. Steam the broccoli until bright green and nearly tender, 2 to 4 minutes. Stir cooked broccoli and drained pasta into the pot and season with salt and pepper. Transfer to 13x9 inch baking dish . Sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes. Cool 5 minutes. Serve. The casserole can be assembled, without the bread crumbs, 24 hours in advance. Bring to room temperature before adding bread crumbs and baking.

BAKED PENNE WITH CHICKEN, BROCCOLI, AND MUSHROOMS

Steps:

• Topping: process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
• Filling: adjust an oven rack to the middle position; preheat oven to 400°.
• Bring 4 quarts of water to a boil in a Dutch oven over high heat.
• Stir in 1 T salt and the broccoli; cook until bright green, about 1 minute.
• Remove the broccoli using a slotted spoon or wire spider and spread it out on a baking sheet to cool.
• Return the water to a boil; add in the pasta and cook, stirring occasionally, until al dente.
• Drain the pasta and toss with 1 T olive oil; leave it in the colander and set aside.
• Wipe the pot dry; add in the remaining 2 T oil and return to medium heat until shimmering.
• Add in the cremini and 3/4 t salt; cook until the mushrooms have released their juices and are brown around the edges, about 10 minutes.
• Add in the onion and cook until softened and beginning to brown, about 8 minutes.
• Stir in the garlic and thyme; cook until fragrant, about 30 seconds.
• Add in the flour and cook, stirring constantly, until golden, about 1 minute.
• Slowly whisk in the wine and the dried porcini with their reserved liquid; cook until the liquid is almost evaporated, about 1 minute.
• Slowly whisk in the broth and cream; bring to a simmer, whisking often.
• Add in the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes.
• Off the heat, stir in the Asiago and pepper.
• Add in the cooked pasta and broccoli to the sauce; stir to combine.
• Transfer to a 13 x 9 inch baking dish and sprinkle with the bread crumb topping.
• Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes.
• Serve immediately.